Pesto calabrese with a vegan twist

I discovered this recipe durong a trek through northern Italy. I bet you already imagine the romantic discovery of this delicious dish in a picturesque restaurant. Well, you are mistaken! It was 10 years ago, we were a group of four students. Our budget was tight, we could not afford to eat tpp often at the restaurant so were cooking most of our meals.We always carried with us an emergency meal: it was a pack of pasta with a ready-made sauce or instant risotto. Thus, during our trip, I had the opportunity to test all kinds of sauce that I did not know. The one I liked best was by far the pesto calabrese. I learnt to cook it myself as soons as I returned from vacation.

When I had the Candida, I had to adapt many of my recipes to make them compatible with my strict diet. This vegan version of pesto calabrese is ne of them: ricotta is replaced by pine nuts and lemon juice.